Skip to main content

Fluffy Pancake Recipe





My kids simply love their weekend pancake treat! Here’s a simple and foolproof recipe to achieve the perfect stack of fluffy pancakes.

Ingredients

- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Cooking spray or additional butter for the pan

Instructions

1. In a large bowl, sift together the flour, baking powder, salt, and sugar. Sifting the ingredients helps to aerate the flour, making the pancakes lighter and fluffier.

2. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract

3. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together until just combined. The batter should be slightly lumpy – overmixing can result in tough pancakes.

4. Heat a griddle or a large non-stick skillet over medium heat. Lightly grease with cooking spray or a small amount of butter.

5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip the pancake and cook until the other side is golden brown, about 1-2 minutes more.
   
6. Stack the pancakes and serve immediately with your favorite toppings like butter, maple syrup, fresh berries, or whipped cream.

Tips for the Perfect Fluffy Pancakes

- Do Not Overmix: To keep the pancakes light and fluffy, mix the batter until just combined.
- Use Fresh Baking Powder: Ensure your baking powder is fresh for maximum leavening power.
- Rest the Batter: Let the batter rest for 5-10 minutes before cooking to allow the baking powder to activate fully.
- Consistent Heat: Maintain a consistent medium heat for even cooking and a golden-brown finish.
- Test the Pan: Before cooking, test the pan with a small drop of batter. If it sizzles and begins to form bubbles, the pan is ready.


Enjoy them with your favorite toppings and make every breakfast a special occasion!



 

Comments

Popular posts from this blog

Sardine Peratal

Sardine comes very handy when there's nothing left in the fridge to cook. We normally keep a few tins for 'emergencies'. Here's a simple sardine recipe! Ingredients: Sardine - 1 big tin Onions (sliced) - 1 Garlic (chopped) - 3 cloves Dried chilies (cut into 1-inch lengths) - 3 Cumin seeds - 1 tsp Curry leaves - 1 spring Chili powder - 2 tbsp Tamarind juice - 1/4 cup Salt and pepper to taste Pour out the sardines onto a plate and remove the middle bones. Heat some oil and sauté cumin seeds, onions, garlic, dried chilies and curry leaves until fragrant. Add chili powder and tamarind juice. Keep stirring. Add a little water if necessary. Put in the sardines and break them up a little. Season with salt and pepper and cook for about 5-10 minutes. Dish out and serve.

Chicken Sambal

Phew! I'm finally able to update this blog after a 3 month hiatus! Hope you enjoy this chicken sambal recipe! Ingredients: Chicken - 15-20 medium sized pieces Dried chillies - 8-10 Red onion - 2 Garlic (crushed) - 1 clove Ginger - 2 inch piece Shallots -3 Tomato - 1 Chili sauce - 3 tbsp Lemongrass - 2 stalks Salt to taste Sugar to taste Blend half of the red onion, shallots, garlic, ginger and deseeded dried chilies with a food processor. You can also use a mortal and pestle. The latter gives a better texture and taste. Slice thinly the remaining red onion into rings. Put in the chicken and continue to stir until half cooked. Heat some oil in a pan and fry the spice paste with lemongrass until fragrant. Remove from heat and add them together with the chicken and cook well. Season with salt, and sugar. Add chili sauce and simmer on low heat until the gravy thickens. Set aside and serve.

Dry Chicken Peratal

Ingredients: Chicken – 1/2 kg medium size pieces Onions – 4 big sliced thinly Ginger-garlic paste – 3 tsp Curry leaves – 2 spring Chili powder – 3 ts p Coriander powder – 5 tsp Turmeric powder – 1 tsp Garam masala powder – 1 tsp Salt to taste Pepper to taste Marinate the chicken with 1 tsp ginger-garlic paste and salt for 1/2 hr. Cook on low heat without adding much water. Once chicken is 50% cooked, dish out and keep it aside. Heat oil in a pan, add onions, curry leaves, salt and rest of the ginger-garlic paste. Saute it for about 10 minutes until the onions turns very translucent and soft. Add all the spices and fry it for another 3 minutes. Now add the partially cooked chicken and fry it well till the chicken is well coated with the masala and is cooked well. Continue stirring. When a reddish brown color is attained, the dish is ready to be served. Garnish with chopped coriander leaves and serve with rice or chappati.